Makes 6 servings
Ideal slow cooker size: 4 quart
1 1/2 lb chuck roast, trimmed of any excess fat and cubed
2 Tbsp flour
2 tsp Shirley J Beef Bouillon or 4 tsp regular bouillon
2 Tbsp dried minced onion
1/2 tsp black pepper
8 oz sliced mushrooms
1 tsp garlic powder
1/2 cup evaporated milk
1 Tbsp quick cooking tapioca
1 Tbsp Worcestershire sauce
1 Tbsp tomato paste
1/2 cup lemon lime soda (like Sprite, not diet)
Parsley, for garnish
1. Place cubed roast in bottom of slow cooker. Sprinkle the flour over the meat and stir to coat.
2. Add in the bouillon, onion, pepper, mushrooms, garlic powder, evaporated milk, tapioca, Worcestershire sauce, tomato paste and soda. Stir to coat.
3. Cover and cook on LOW for about 6-8 hours, or until beef is extremely tender (if it’s not tender, it’s not done).
4. Remove lid and stir a bit. Serve beef, sauce and mushrooms over noodles or potatoes or rice (or whatever you feel like). Top with parsley for garnish.
P.S. Do you have chuck roast in your fridge that you want to use up? Check out these other recipes that use chuck roast…all delicious and all take a long time to cook so they are perfect for the working mom!
 |
| No Peek Beef Stew |
Hilary, yes, that would probably work. Let me know how it turns out!
We try to avoid any kind of soft drink or sugary anything in our house, do you think that you could replace the sprite with a club soda or seltzer water for the carbonation?
So glad that it turned out for you Christie!!
I made this one for dinner tonight. I was a bit skeptical of a couple ingredients (the milk, soda) but it turned out great. Very tasty and the meat was really tender. I doubled the recipe and let it cook on low for 8 hours.
try it! you'll like it, Carole!
Karen, I would never have thought of that! Will give it a go.